Vegetarian Chaat Masala
Few spice blends pack as much personality into a single pinch as this tangy, funky, deeply aromatic mix. The magic starts with toasting whole cumin and coriander seeds in a dry skillet until they darken just slightly and fill your kitchen with an irresistible fragrance — that step alone makes the whole blend taste noticeably more alive than anything from a dusty store-bought jar. Once ground and combined with amchur's bright sourness, the sulfurous depth of kala namak, warming ginger, and a gentle heat from cayenne, you end up with something that's genuinely hard to stop smelling. A whisper of cinnamon, cloves, and asafoetida rounds everything out with complexity that feels almost impossible for such a simple process. Every single ingredient here is plant-based, so this is a completely worry-free addition to a meat-free kitchen. Sprinkle it over roasted vegetables, stir it into yogurt dips, or dust it on fresh fruit for that classic street-food transformation. Make a batch and keep it in an airtight jar — it stays fresh for up to three months, though it probably won't last that long.
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Learn more →Ingredients
12 servings
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp amchur (dried mango powder)
- 1 tsp kala namak (black salt)
- ½ tsp fine sea salt
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp asafoetida (hing)
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp dried mint (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the cumin seeds and coriander seeds and toast, stirring constantly, until the cumin is a shade darker and the spices smell fragrant, about 2 minutes. Watch closely, as they can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
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